Use running water to thoroughly wash the cornmeal.Put it in the cooking pot afterwards and pour enough water to cover it completely, remove

the cornmeal grains that float to the surface.Put the pot on a moderate flame and boil for some time. After the cornmeal is done, it will become paste-like. If its consistency is too hard or thick, add some more water and stir it.Upon achieving a single, porridge-like mass, add fine corn flour and knead the mass. Continue boiling for a few more minutes.Traditionally ghomi is served with cheese. Though some mix is with mint as well. In such case, grind down 600g of cheese and mix it with pounded mint (if you like) and a tiny amount of salt; split it into portions afterwards. Put it into ghomi and adorn it with mint leaves.After ghomi is done, put it on a plate with a wet spoon or a racket, put cheese inside it (so that it melts) and serve it. You can find this and other delicious recipes in the volume titled “Georgian Cuisine” of the book “World’s Culinary Masterpieces”.

The podcast The Dish tell the listeners about the history of Georgian cuisine and the meals everyone should taste in Georgia. The Georgians have been ruled by Greeks, Romans, Iranians, Arabs, Byzantians, Mongolians, Ottomans, and Russians.

The podcast “The Dish” talks about Georgian dishes as well as the history of the country. Georgian cuisine has been shaped by different cultures such as ancient Greek and Roman, middle eastern Turkish,central Asian, Mongolian, Russian and Indian influences.

Pkhali is a traditional Georgian dish of chopped and minced vegetables, made of cabbage, eggplant, spinach, beans, beets and combined with ground walnuts, vinegar, onions, garlic, and herbs. In this article the receipt of Cabbage Pkhali is suggested.